There have been a few posts here, and they are all good. The vidieo link showed you one person's idea of the "prefect" scambled egg, made in the pan.
I am going to change things up a bit and give you maybe more info than you want. But I believe that the more information you have, the greater chance you have for making your very own "perfect" scrambled eggs.
Unlike in the video, most people pre-mix there eggs in a bowl. Usually two eggs are used, with a splash of water, milk, or cream added, depending on the texture you want. Salt and seasonings are often added at this time as well, so that they are evenly distributed throughout the eggs.
For my eggs, I use two large eggs, with about 3 tbs. of whole milk. I add a pinch of salt (about an eighth tsp.) with a dash of course-grind black pepper. I place real butter into a well-seasoned cast iron skillet (10 inch) and let melt over medium heat. I then add the eggs and begin stirring after about ten seconds. I let the eggs cook undisturbed for another ten seconds or so, and begin folding the eggs on top of each other until all of the egg is nearly set. I plate and let residual heat finish the dish.
For my wife, she likes her eggs drier, and so I let them cook in the pan until all of the egg is set completely.
I know people who insist on using cream, which makes a richer flavor in the egg. I know people who add water because they like their scrambled eggs to ooze water on the plate and be very, very moist. Then, still others I know add an extra yolk to the mixture to make the eggs more luxurious and give them more flavor.
There are a host of people that will saute chopped onion, celery, cooked bacon bits, or chopped ham, etc., in the pan before adding their scrambled egg mixture to the pan. The extra ingredients are then incorporated into the cooking eggs.
Many people place either sliced American cheese, or Velveeta cheese onto the eggs just before they are done, stirring them in to coat every egg chunk. Other favorite cheeses to use are Muenster, Havarti, Swiss, Cream Cheese, Creme' Fresh, Parmisano-Reggiano, Monterey-Jack, Various grades of Cheddar, Colby, Edam, Gruyere, well, you get the picture.
Each cheese has it's own personality, texture, and flavor when melted. Depending on what you like, there is a cheese that will go well with your eggs. You might even try one of the veined cheeses, like Gorganzola.
And don't forget that different fats will give different flavor. Butter is the standard by which other fats are measured. But for health issues, it is not widely known, but pork fat is actually lower in cholesteral than is real butter, with is healthier than margerine. Olive oil, or the nut derived oils are much healthier than either butter or pork fat. And if you enjoy the flavor of an extra-virgin olive oil, use it. Just be aware that there is a flavor that you may love, or not. The nut and seed oils, such as sunflower, safflower, walnut, peanut, etc. are great and healthier oils, but have little to no flavor, depending on which one you use. And they have higher smoking points as well.
For me, I use either bacon grease, sausage grease, or butter for my scrambled eggs, depending on my mood.
So my advise is to read everything that everyone says to you, and then play with variations. There is no one way to make "perfect" scrambled eggs. But you will find a combination of technique and flavor that will be perfect for you.
Oh, and one final tip that most people don't know; if you want silky smooth scrambled eggs, that are suprememly tender, after mixing your eggs with whatever you are going to mix them with, pour them trough a fine-mesh wire strainer to remove the little protien strings found in the egg.
Now, break out the pan, and find the recipe that is perfect for you.
Seeeeeeya; Goodweed of the North